Heat oven to 400°F. Place fish filets in a buttered baking dish. Sprinkle with fresh lime juice. Drizzle with melted butter. Season with salt and pepper to taste.

Bake for 15 to 20 minutes, or until fish flakes easily with a fork. Drizzle with pomegranate sauce. Garnish with pomegranate arils if desired.

The sauce

2 T. butter

2 T. finely chopped red onion

1 clove garlic, minced

2 c. pomegranate juice

2 T. chopped cilantro

In a saucepan, melt butter. Sauté onion until soft. Add garlic and continue sautéing for 1-2 more minutes. Add pomegranate juice. Bring to a boil, lower heat and cook until reduced by half. Stir in the chopped cilantro. Serve over baked fish.